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Greek Galatoboureko

This luscious custard pie is very traditional in the Greek cuisine. Set some time aside to make this but it's worth every bite! It can be served warm, room temperature, or cold. Note: This recipe requires a large baking pan.

Course Dessert
Cuisine Greek
Keyword custard, Galatoboureko, Greek, pastry, phyllo
Servings 24
Author Mary Papoulias-Platis

Ingredients

Filling

  • 1/2 gallon of whole milk
  • 1 cup of semolina
  • 10 eggs, separated
  • 2 cups sugar
  • 1 tablespoon vanilla

Syrup

  • 1 1/2 cups sugar
  • 1 1/2 cups water
  • 2 cinnamon sticks
  • 1/2 lemon, squeezed
  • 1/2 pound butter, melted for brushing phyllo
  • 1 pound phyllo, defrosted

Instructions

  1. Scald milk in a large pot and cook on low.

  2. Slowly whisk in semolina stirring constantly, and bring mixture slowly to a boil and stir until slightly thickened like pudding about 15-20 minutes.

  3. Remove from stove and cool.
  4. Beat egg yolks, 2 cups sugar, and vanilla in a mixer for 5 minutes until pale and fluffy.
  5. In a separate bowl beat egg whites until stiff peaks form.
  6. Slowly whisk eggs yolks into cooled milk mixture.
  7. Fold in egg whites.
  8. Pre-heat oven to 400 degrees.
  9. Butter a deep 11x17 inch baking pan, with 2-3-inch sides.
  10. Place one sheet of phyllo in pan and brush with butter.

  11. Repeat layering until 1/2 of the pound of phyllo.

  12. Pour the custard over the phyllo.

  13. Repeat layering the remaining phyllo on top until all of the sheets are used.

  14. With a sharp knife or scissors, slice through the top layers of the phyllo making 2 or 3 inch squares.

  15. Bake for 10 minutes, reduce to 350 degrees and bake for 45 minutes, or until golden.

  16. Turn off oven and leave pastry in the oven for 10 minutes. Test with a knife, with it comes out clean it’s done.

  17. While the pastry bakes make the syrup.

  18. Place all the ingredients in a medium pot. Bring to a boil and simmer for 10 minutes. Let cool.

  19. Pour the cooled syrup over galotoboureko.
  20. Cut all the way to the bottom with a sharp knife, and serve warm.
  21. Or cool and place in the refrigerator and serve cold.

Recipe Notes

This recipe can be halved, and placed in a smaller pan. Can be frozen before cooking, defrosted, and baked. I cut the 11x17 pan , 4x6 to create 24 pieces.

Note: This filling puffs up quite a bit, but as it cooks it deflates. This is what makes the filling so creamy.